found this soup recipe in magazine, not sure if its to everyones taste but here it is .....
vegetable soup with pesto sauce
1 tbsp olive oil
1 onion finely chopped
2 carrots peeled and chopped
2 sticks of celery peeled and chopped
1 large celeraic peeled and chopped
2 parsnips peeled and chopped
1 courgette sliced
140g haricot beans
100g green beans
1 large bunch basil
1 clove of garlic
3tbsp oil
heat the oil in a large pan and sweat onion,carrots,celery,celaric and parsnips for 5 - 10 mins,pour over 1.6ltr of boiling water and simmer for 10 - 15 mins, until the vegetables are tender.add the courgette and the beans and cook further 10 mins.
meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs,then remove and cool under cold water,pat dry and purree with the garlic and oil then season.
to serve pour the soup into bowls and top with some pesto sauce.
there is 154 calories per portion x 8
total cooking time is 45 mins, can be put into freezer for later use,
ps the tip i learnt off here..... fill a yoghurt pot and freeze take one out at a time that way u dont defrost more than you need and always have some to hand ..
vegetable soup with pesto sauce
1 tbsp olive oil
1 onion finely chopped
2 carrots peeled and chopped
2 sticks of celery peeled and chopped
1 large celeraic peeled and chopped
2 parsnips peeled and chopped
1 courgette sliced
140g haricot beans
100g green beans
1 large bunch basil
1 clove of garlic
3tbsp oil
heat the oil in a large pan and sweat onion,carrots,celery,celaric and parsnips for 5 - 10 mins,pour over 1.6ltr of boiling water and simmer for 10 - 15 mins, until the vegetables are tender.add the courgette and the beans and cook further 10 mins.
meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs,then remove and cool under cold water,pat dry and purree with the garlic and oil then season.
to serve pour the soup into bowls and top with some pesto sauce.
there is 154 calories per portion x 8
total cooking time is 45 mins, can be put into freezer for later use,
ps the tip i learnt off here..... fill a yoghurt pot and freeze take one out at a time that way u dont defrost more than you need and always have some to hand ..
